|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
Observed grilled chicken breasts in flip top cooler at 49-50F; various other items including bbq, chicken salad, sliced tomato, slaw, etc inside flip from 44F-47F. CDI - thermostat inside cooler was turned down; chicken breast moved to walk-in cooler and temperature reached 44F. Continue to monitor cooler temps. Facility maintenance was notified. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P
Observed quat sanitizer at 3-comp sink and sanitizer bucket out front well above 400ppm (test strip turned blue)- toxic level for FCS. CDI - by diluting to proper cocentration - 300ppm. |